Banana Bread Chocolate Chip Cookies

Why You’ll Love This Recipe

I love how these cookies are incredibly quick to make and use ingredients I always have on hand. The ripe banana adds moisture and sweetness, while the chocolate chips bring rich, melty pockets of indulgence. They’re tender in the center, slightly crisp at the edges, and perfect with a cup of coffee, glass of milk, or straight off the cooling rack.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 teaspoon cinnamon (optional, for added flavor)

• 1/2 cup unsalted butter, softened

• 1/4 cup brown sugar, packed

• 1/4 cup granulated sugar

• 1 large ripe banana, mashed

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup semi-sweet chocolate chips

directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a medium bowl, I whisk together the flour, baking soda, salt, and cinnamon if I’m using it.

3. In a large mixing bowl, I cream the softened butter with the brown and granulated sugars until light and fluffy — about 2 to 3 minutes.

4. I beat in the mashed banana, egg, and vanilla extract until everything is well combined.

5. I gradually stir the dry ingredients into the wet mixture until just incorporated.

6. I fold in the chocolate chips gently, making sure they’re evenly spread through the dough.

7. Using a tablespoon or cookie scoop, I drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

8. I bake the cookies for 10 to 12 minutes, or until the edges turn golden and the centers are just set.

9. I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 18 cookies. From start to finish, I only need around 22 minutes — 10 minutes to prep and 12 minutes to bake. That’s what makes them such a great last-minute treat.

Variations

• I like adding chopped walnuts or pecans for a banana bread-style crunch.

• For a richer flavor, I use dark chocolate chips or chunks.

• If I’m in the mood for something cozier, I add a dash of nutmeg or swap the cinnamon for pumpkin spice.

• For a dairy-free option, I use plant-based butter and chocolate chips.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. To keep them soft, I sometimes toss in a slice of bread. They also freeze beautifully — I freeze baked cookies or unbaked dough balls, then bake them straight from the freezer with just an extra minute or two added to the baking time.

FAQs

Can I use more than one banana?

I stick to one banana for the right texture. More than that makes the cookies too cakey or soft. If I have extra bananas, I save them for a second batch.

Do these cookies spread much?

They spread a little, but not too much. I space them a couple inches apart and don’t flatten them before baking — they naturally settle into the perfect shape.

Can I make these ahead of time?

Yes! I chill the dough for up to 24 hours or freeze the dough for up to a month. It’s a great way to always have cookie dough on hand.

How do I know when they’re done?

I take them out when the edges are golden and the center still looks slightly underbaked — they’ll finish setting as they cool.

What can I use instead of chocolate chips?

I’ve used chopped chocolate, white chocolate, or even peanut butter chips — all delicious. Dried fruits like cranberries or chopped dates are tasty alternatives too.

Conclusion

Banana Bread Chocolate Chip Cookies are everything I want in a quick homemade dessert: nostalgic, easy, and absolutely delicious. They combine the warm flavors of banana bread with the irresistible appeal of a chocolate chip cookie — and once I start snacking, it’s hard to stop. Perfect for sharing, gifting, or stashing away for solo indulgence, these cookies are always a win in my kitchen.